Lift.Laugh.Love

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mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
tortoisehare:

CREAMY
Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
BROTHY
Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
EARTHY
Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
HEARTY
Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
Notes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

tortoisehare:

CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

Notes:

All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

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startnew-habits:

astartofsomething:

hungryrunner:

11-Week Bikini Boot Camp Challenge!
Alright, so here’s the deal. Summer will soon be upon us. Actually, the weather across most of the U.S. is probably telling most of you that it’s already here. But the truth is, it’s only March, which means you still have time to get into beach-ready shape and sculpt your best bikini body! And, you can do it with me! ;)
Fit Sugar recently shared this epic list of 11 boot camp style workouts, all aimed at helping you get ready for bikini season. My goal is to try them all, and I want you to do it with me! Starting today, every Saturday up until June 2nd (11 Saturdays from now) I’ll be completing a new Bikini Boot Camp Workout from the list and posting it here to help remind you to get your bikini bottom in tip top shape! (P.S. Fellas, I know you’re probably not planning to throw on a bikini before you head to the beach, but you can totally join in on this challenge if you want a “beachin’ body!”)
Of course, just one workout a week won’t yield the kind of results we’re looking for here, so remember to use this as an extra supplement to your normal weekly workout routine, which should also include a clean, healthy diet! Deal? Deal!
OK, now mark your calendars… Here’s the schedule!
11- Week Bikini Boot Camp Challenge:
Saturday, March 24: 10-minute Boot Camp Workout by Jeanette Jenkins
Saturday, March 30: Bikini Body Strength Training from Tone it Up
Saturday, April 7: Circuit Workout by Celeb Trainer Jason Walsh
Saturday, April 14: Total-body Toning Circuit by FitFabCities.com
Saturday, April 21: Heidi Klum’s Boot Camp Circuit Workout
Saturday, April 28: Fit Sugar’s Full-body Circuit Workout
Saturday, May 5: Stacy Berman’s Beach Boot Camp
Saturday, May 12: Warrior Fitness Boot Camp’s Total-body Strength Circuit
Saturday, May 19: 6-minute Boot Camp by Fit Sugar Editor Susi May
Saturday, May 26: Circuit Workout by Celeb Trainer Valerie Waters
Saturday, June 2: Fit Sugar’s Legs, Abs, and Arms Full-body Circuit Workout
There ya go! Who else is as pumped for these workouts as I am?!
Reblog or comment on this post if you plan to join in on this 11-week challenge with me! Every Saturday I’ll be blogging about each workout after I complete it, so make sure you come back to find out what I thought and let me know how you liked it!
Raise your hand if you’re ready to get your Best Beach-Ready Bikini Body now! (I’m raising mine, you just can’t see.) OK, let’s go!!!!
I’m in. Anyone else? (:

Why not? I’ll try to do each workout at least three times a week before going on to the next

i want to do thisss

startnew-habits:

astartofsomething:

hungryrunner:

11-Week Bikini Boot Camp Challenge!

Alright, so here’s the deal. Summer will soon be upon us. Actually, the weather across most of the U.S. is probably telling most of you that it’s already here. But the truth is, it’s only March, which means you still have time to get into beach-ready shape and sculpt your best bikini body! And, you can do it with me! ;)

Fit Sugar recently shared this epic list of 11 boot camp style workouts, all aimed at helping you get ready for bikini season. My goal is to try them all, and I want you to do it with me! Starting today, every Saturday up until June 2nd (11 Saturdays from now) I’ll be completing a new Bikini Boot Camp Workout from the list and posting it here to help remind you to get your bikini bottom in tip top shape! (P.S. Fellas, I know you’re probably not planning to throw on a bikini before you head to the beach, but you can totally join in on this challenge if you want a “beachin’ body!”)

Of course, just one workout a week won’t yield the kind of results we’re looking for here, so remember to use this as an extra supplement to your normal weekly workout routine, which should also include a clean, healthy diet! Deal? Deal!

OK, now mark your calendars… Here’s the schedule!

11- Week Bikini Boot Camp Challenge:

Saturday, March 24: 10-minute Boot Camp Workout by Jeanette Jenkins

Saturday, March 30: Bikini Body Strength Training from Tone it Up

Saturday, April 7: Circuit Workout by Celeb Trainer Jason Walsh

Saturday, April 14: Total-body Toning Circuit by FitFabCities.com

Saturday, April 21: Heidi Klum’s Boot Camp Circuit Workout

Saturday, April 28: Fit Sugar’s Full-body Circuit Workout

Saturday, May 5: Stacy Berman’s Beach Boot Camp

Saturday, May 12: Warrior Fitness Boot Camp’s Total-body Strength Circuit

Saturday, May 19: 6-minute Boot Camp by Fit Sugar Editor Susi May

Saturday, May 26: Circuit Workout by Celeb Trainer Valerie Waters

Saturday, June 2: Fit Sugar’s Legs, Abs, and Arms Full-body Circuit Workout

There ya go! Who else is as pumped for these workouts as I am?!

Reblog or comment on this post if you plan to join in on this 11-week challenge with me! Every Saturday I’ll be blogging about each workout after I complete it, so make sure you come back to find out what I thought and let me know how you liked it!

Raise your hand if you’re ready to get your Best Beach-Ready Bikini Body now! (I’m raising mine, you just can’t see.) OK, let’s go!!!!

I’m in. Anyone else? (:

Why not? I’ll try to do each workout at least three times a week before going on to the next

i want to do thisss

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